This Creamy Lemon Greek Yogurt Pie Recipe has a brown sugar salted graham cracker crust with a creamy yogurt lemon filling and is topped with whipped cream and lemon curd. This citrusy dessert is loaded with fresh lemon flavor and is a great recipe to use up greek yogurt.
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Lemons are such a gift in the late winter months, but they always have me dreaming of warmer days. This dessert is an ode to early spring, melding the in-season produce of late winter with a springy flower motif. I adapted this recipe from The Kitchn, cutting it down for a smaller serving, adding lemon curd on top for even more zing and decadence and pairing it with my signature brown sugar salty crust. I made this in my tart pan, but you can absolutely make it in a regular glass, ceramic or metal pie pan.
I filmed the video for this recipe in partnership with Undeniably Dairy. This is my third time working with them, but this time the campaign focus was using lactose-free dairy. So I sought out lactose-free Greek yogurt to use in this recipe and used non-dairy whipped topping and butter for the other components. But, you can absolutely use regular dairy products here. I think swapping for real whipped cream would be superb. But if you're looking for more non-dairy bakes, I suggest my Pistachio Macarons or my Homemade Ladyfingers.
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Why you'll love this recipe
- This recipe can be completely lactose-free, by using lactose-free greek yogurt and non-dairy butter and whipped toppping.
- The sweet and tangy lemon yogurt filling pairs so well with the salty sweet crunchy crust.
- This can be completely no-bake, making it even easier and faster.
Ingredients
- Graham cracker crumbs are the base of the crust.
- Fresh lemon juice and lemon zest flavor the filling. You can use Eureka lemons or Meyer lemons here. I used Eureka because they are more common in the U.S. If you are lucky enough to have lemon trees, any variety will work here.
- Whipped topping is included in the filling and as garnish. I used non-dairy whipped topping (like Cool Whip), but you can substitute that for 1 ½ cups of heavy cream (whipped to stiff peaks).
- Light brown sugar sweetens the crust and adds a nice chew.
- Kosher salt balances the overall flavor profile.
- Greek yogurt is the base of the filling and adds an excellent tang and source of protein. You can also use regular yogurt here too.
- Unflavored powdered gelatin sets the yogurt mixture.
- Granulated sugar sweetens the filling.
- Melted butter adds richness and moisture to the crust.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize this creamy lemon greek yogurt pie recipe to your liking:
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- Faster crust — the crust can be a no-bake, or for an ever faster variation, use a pre-made graham cracker crust from the grocery store.
- Individual servings — to make mini lemon yogurt pies, divide the crust and fillings between ramekins or mini tart pans.
- Crust flavor variations — instead of graham crackers, you could use vanilla wafer cookies or a fully-baked pie shell.
- Garnish variations — instead of lemon curd, garnish with lemon zest, coconut flakes or fresh fruit.
- Different pan — use a 9x9 square pan, round or rectangular 9-inch tart pan with removable bottom, or any pie pan (glass, ceramic or metal).
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make creamy lemon pie
Step 1: If using a food processor, the crust can be made entirely in there. If not, in a medium bowl, whisk together the graham cracker crumbs, kosher salt and brown sugar. Then add melted butter and mix until combined. Pat firmly into a 9-inch tart or pie pan. If baking, bake for 10-12 minutes*. When the crust comes out, it may have puffed up. Gently pat it back into shape with the bottom of a measuring cup or a drinking glass. Set aside to cool.
Step 2: In a medium heatproof bowl or jug, whisk together the granulated sugar and unflavored powdered gelatin. Set aside. Heat together the lemon juice and water in a small saucepan just until boiling. While whisking constantly, slowly pour this mixture into the granulated sugar and unflavored gelatin mixture until everything is dissolved. Set aside to cool until room temperature. Do not refrigerate yet.
Step 3: In a large bowl, whisk together half of the whipped topping, greek yogurt and lemon zest. Slowly add the cooled gelatin mixture and whisk until completely combined. Pour this mixture into the tart crust. Carefully set in the refrigerator uncovered for at least 1 hour, or until set. Refrigerate the remaining whipped topping until ready to serve.
Step 4: Before serving, spread the remaining whipped topping or whipped cream on top of the chilled tart. Add lemon curd, if desired. I piped mine using round piping tips to make flower shapes.
Hot tips
- If baking in a tart pan with a removable bottom, I recommend placing the pan on top of a rimmed baking sheet in case the butter leaks out.
- Use a tamper or bottom of a glass to press the crust back into shape after baking.
- If you make your lemon curd from scratch, I recommend cooking it a bit longer than normal to drive off more moisture so the final product is thick enough for piping. I like this recipe.
- You may have a bit of filling leftover, depending on the size of your pan. I like to put extra in a coupe or wine glass and chill it for a single serving.
Recipe FAQs
Store in the refrigerator in an airtight container or covered for 3-4 days. Do not freeze. Freezing damages gelatin.
Yes, you can use a store-bought crust. You may have filling leftover depending on the size of the crust.
Yes, you can use the same amount of non-greek plain yogurt.
More recipes you'll love
Lastly, if you make this Creamy Lemon Greek Yogurt Pie Recipe recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Creamy Lemon Greek Yogurt Pie Recipe
Equipment
Ingredients
Salted graham cracker crust
- 1 ½ cups graham cracker crumbs (180g, 12 full sheets of graham crackers)
- ¾ teaspoon kosher salt
- ¼ cup light brown sugar (55g)
- 7 tablespoon unsalted butter melted (99g)
Lemon yogurt filling
- 1 ¼ ounce packet of unflavored powdered gelatin
- ⅓ cup granulated sugar (69g)
- ½ cup lemon juice freshly-squeezed (from 2-3 lemons) (127g)
- ½ cup water (118g)
- 1 8-ounce container whipped topping (or 1 ½ cups heavy cream, whipped to stiff peaks)
- 1 ½ cups greek yogurt (339g)
- 1 ½ tablespoon lemon zest
Garnish
Instructions
Do ahead
- The crust can be no bake, if desired. I like to bake mine to crisp it up. If you plan to bake it, preheat the oven to 375°F.
Make the crust
- If using a food processor, the crust can be made entirely in there. If not, in a medium bowl, whisk together the graham cracker crumbs, kosher salt and brown sugar. Then add melted butter and mix until combined. Pat firmly into a 9-inch tart or pie pan.
- If baking, bake for 10-12 minutes*. When the crust comes out, it may have puffed up. Gently pat it back into shape with the bottom of a measuring cup or a drinking glass. Set aside to cool.
Make the filling
- In a medium heatproof bowl or jug, whisk together the granulated sugar and unflavored powdered gelatin. Set aside.
- Heat together the lemon juice and water in a small saucepan just until boiling. While whisking constantly, slowly pour this mixture into the granulated sugar and unflavored gelatin mixture until everything is dissolved. Set aside to cool until room temperature. Do not refrigerate yet.
- In a large mixing bowl, whisk together half of the whipped topping, greek yogurt and lemon zest. Slowly add the cooled gelatin mixture and whisk until completely combined. Pour this mixture into the tart crust. Carefully set in the refrigerator uncovered for at least 1 hour, or until set.
- Refrigerate the remaining whipped topping until ready to serve.
Garnish
- Before serving, spread the remaining whipped topping or whipped cream on top of the chilled tart. Add lemon curd, if desired. I piped mine using round piping tips to make flower shapes.
Notes
Nutrition
Originally published 03/05/2025.
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